Amount: 2 tsp at first, then entire sample (approx 4 tsp)
Water: 6 ounces filtered boiling
Tool: Mesh basket strainer in cup
Steep Time: a little over 12 minutes
Dry Leaf Smell: barely a scent of caramel, and perhaps a re-heated burned caramel
Steeped Tea Smell: none
Flavor: woody rooibos
Aftertaste: the burned caramel is there, like an after thought, not heavy but lightly
Liquor: dark red
After the first 7 minutes and 2 tsp of tea I found it to be a weak woody rooibos flavor, so I added the rest of the sample and steeped another 5 minutes.
I was not tasting the apple or smelling it. The cinnamon and almond surprised me as I would never have guessed they were there had they not been in the ingredient listing.
You need to like rooibos to like this tea as it is a very prominent flavor. The apple and caramel are too subtle for me.
Post-Steep Additives: 1/2 tsp German rock sugar, more caramel flavor brought out